Fondue and Tapenade

Due to popular demand I was going to sell these on eBay, but I decided to share it with you all instead!
\m/ Richard

Molly’s Fondue
In a medium sauce pan melt 1/2 cup Butter and1/2 Cup Flour. Whisk until thick then start adding 2% Milk a little at a time until medium consistency is reached.
Add any of the following cheese blends, just make sure they are shredded: Sharpe White Cheddar, American, Gruyere, Fontina, Herb Gouda and - maybe for something different - a little Blue Cheese.
When whisking in the cheese, only have the milk at medium heat so it will not scorch. Once you have reached a creamy pancake-like consistency, take it off the stove and add a few dashes of the following, one at a time: Crofut Frontenac Gris, hot sauce, Worcestershire sauce, lemon juice salt & White Pepper.
When reheating, I recommend either keeping it in a crock pot or double boiler so it does not burn.


Frontenac Tapenade
2 cups pitted Kalamata olives
2 Cup Black olives
2 tablespoons capers
3 anchovy fillets
Juice of one lemon
2 cloves of garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup of olive oil
Freshly ground black pepper
¼ cup sundried tomatoes
1 cup Crofut Frontenac

In a food processor, combine all the ingredients except tomatoes. Pulse until until well combined (You want it a little chunky.) Season with freshly ground black pepper.

Evolution of a Recipe.. Not so hard!

Here's how a chef comes up with a recipe... we all want to believe that being creative is hard work but the fact is, Great things come out of nowhere!

This morning I was playing with new Ciabatta bread that our bakery made for us. I looked around and found a rarity - a half drank bottle of River Valley White. Why it was half empty? I do not know, yet it is not a crime when you find something wonderful to do with it.

I simply grilled a piece of Ciabatta bread and slapped a couple of pieces of bacon on it. Grilled a little Pacific Salmon (not that farm-raised stuff!), then sautéed some Shiitake and Button Mushrooms with the Crofut wine until the mushroom became dry. I put the mushrooms on the salmon and topped it with some Boursin Cheese. Placed everything under a broiler for two minutes then topped it with a little spinach tossed in Balsamic. ..Done

Yum!

\m/ Rock on!

Richard
rdollarhide@hotmail.com